| Ingredients: |
1 pound (4 cups) cooked chicken breast meat, cut into 3/4- to 1-inch pieces
1 bottle (16 oz.) Ortega Thick & Smooth Taco Sauce
2 cans (4 oz. each) Ortega Diced Green Chiles
1 cup frozen corn kernels
3/4 cup instant rice |
1/2 cup water
1 can (2.25 oz.) sliced ripe olives, drained
1 package (12) Ortega Taco Shells, crumbled
2 cups (8 oz.) shredded cheddar cheese
garnish suggestions: sliced green onion, sour cream |
| Cooking
Instructions: |
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Preheat oven to 375 degrees. Combine chicken, taco sauce, chiles, corn, rice, water and olives in large bowl. Spoon into ungreased 13x9-inch baking dish. Combine taco shells and cheese in medium bowl; sprinkle over chicken mixture. Bake for 40 to 45 minutes or until top is golden brown. Garnish as desired. |
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